Download Manual CombiMaster CM

Manual
CombiMaster CM
Safety Instructions
Warning:
Incorrect installation, adjustment, servicing, maintenance, cleaning, or
unatmorised modifications to the appliance can result in damage, injury
or death. Read the Operating Manual carefully before starting to use the
appliance.
For your safety:
Do not store or use any flammable gases or liquids near this appliance.
What to do in the event of danger or if you smell gas:
- Turn off the gas supply immediately
- Do not touch any electric control elements
- Make sure the area is well ventilated
- Avoid naked flames or sparking
- Use an external telephone to notify the appropriate gas supplier immediately (if the gas supplier is unavailable call the relevant fire station).
rES
„RESET“ (gas appliances only)
If the burner malfunctions "rES" will light up on the display. An acoustic
signal will sound after 15 sec. Press the Reset button to re-start the automatic ignition process.
If the "rES" display does not light up again after approx. 15 sec. the
flame is burning and the appliance is operational. Please notify Customer
Support if the display is still lit after repeated pressing.
-2-
Dear Customer
You have a 12 month warranty from the date of first use of your machine.
The warranty excludes glass damage, light bulbs and gasket material as well as damage caused by improper
use, maintenance, repair or scaling of components.
Your
RATIONAL AG
Dealer
Installer
Installed on
Our Technical Customer Support Service can be reached 7 days a week on: +49 8191 327333.
For any queries relating to use please ring the RATIONAL ChefLine®: +49 8191 327300.
We reserve the right to make technical improvements!
-3-
Dear Customer
Congratulations on the purchase of your new CombiMaster.
Your decision to buy a new CombiMaster means that you now have a top-of-the-range Combi Steamer.
Your CombiMaster will give you many years of reliable service thanks to its outstanding quality of finish and
almost unlimited cooking potential.
In order to make the best use of your CombiMaster’s wide variety of possible applications and benefits we
recommend that you study the Manual carefully.
And now enjoy your new CombiMaster.
For any cooking queries dial your local telephone number on the last page of this Manual.
You can reach our technical Customer Support Service 7 days a week on +49 8191 327333.
Your
RATIONAL AG
-4-
Info
Table of contents
General instructions / For your safety
6
Features
10
Controls
11
Cooking techniques
12
Control modes
13
Moist Heat Mode
14
Dry Heat Mode
16
Combi-Steam Mode
19
Vario-Steam Mode
21
Finishing Mode
23
®
Working with the core temperature probe
2
Cool Down Function
28
Cleaning
29
Servicing –steam generator descaling
31
Appliance settings – Celsius / Fahrenheit
36
Maintenance
37
Maintenance – draining the steam generator
38
Appliance options
39
Fault indications
41
Sample applications
42
-5-
General Instructions / For your Safety
General Instructions / For your Safety
Keep this manual carefully so that it can always be
consulted by anyone using the appliance.
This appliance must only be used to cook food in
catering establishments. Any other use does not
conform to the use intended and is therefore considered dangerous
Operate using hands only. Damage caused by the
use of pointed, sharp or other objects will invalidate the warranty.
The appliance must only be operated by specially
trained operators.
It is vital for the owner to give users regular safety
instruction.
We recommend that the owner gives your staff
regular training to preclude the risk of accidents or
of damage to the appliance.
Daily checks before switching on
• Lock air baffle top and bottom.
• Ensure that grid shelf or mobile oven rack is properly locked into position in the cooking cabinet.
General
• The temperature of door glass, outer casing and
add-ons can rise to over 60 °C
• Avoid having heat sources (e.g. grill plates, deep
fat fryers etc.) near the appliance.
• If the unit is idle for prolonged periods, shut the
water supply stop valve and turn off the appliance energy supply (gas and electricity) at the
mains.
When setting up table-top units with an original
standard stand or base cabinet the maximum working height at the top rack is is not exeed 1600
mm.
WARNING – If containers are filled
with liquid or contents which liquefy during
cooking, do not use higher level racks than
those where the user can see into the slidein containers. Warning sticker enclosed with
appliance
Caution!
• Hot vapour (risk of scalding)!
• Containers and grids are hot!
• Make sure the mobile oven rack is correctly locked in place!
Gas appliances only
• If your appliance is installed below an extractor
hood, this must be switched on when the appliance is operating
• If your appliance is connected to a chimney, the
flue duct must be cleaned as stipulated in specific
regional regulations. Consult your installer.
• Do not put objects on your appliance exhaust
pipes
• The appliance must only be used in drauctur free
conditions
• Do not let objects block or obstruct the area
below the appliance.
• It may be necessary to have a flue gas interlokking system connected to the appliance, consult
your installer.
-6-
General Instructions / For your Safety
Loading/removing
Mobile oven racks
Open appliance door slowly. .
When it is opened the heating and fan wheel shut
down automatically.
The integral fan wheel brake is activated. The fan
wheel runs on briefly.
Do not touch the fan wheel
Do not insert containers or grids until the grid shelf
has been properly secured and the mobile oven
rack has been pushed up to the stop and locked
into place.
Only use genuine heatproof accessories made by
the appliance manufacturer.
Working with mobile oven racks / mobile
plate racks and transport trolleys
using table-top units (option)
- Remove grid shelf
- Lay run-in rail on appliance floor and engage.
Appliances with grid shelves (6x1/1 GN,
6x2/1 GN, 10x1/1 GN, 10x2/1 GN)
Removal
Slightly raise grid shelf and lift out of front catch.
Swivel grid shelf to middle of cooking cabinet.
Press grid shelf upwards, lift from fixings. Slot into
place in reverse order.
- Push in mobile oven rack or mobile plate rack
- Push in mobile oven rack or plate rack up to the
stop and lock into place
- Transport trolleys must be properly fixed to the
appliance using the holder
- Disengage mobile oven rack or plate rack and pull
out
- When transporting the mobile oven rack or plate
rack on the transport trolley make sure trolley is
engaged in the transport safety catch
- Cover and secure containers with liquids so that
there is no risk of scalding from liquid slopping
over.
Warning!
• Shut GN-container locks on mobile oven
rack!
• Mobile oven racks, mobile plate racks,
transport trolleys and appliances on
casters can tip over when being moved
over an inclined plane or threshold.
-7-
General Instructions / For your Safety
Appliance size
6x1/1 GN
10x1/1 GN
20x1/1 GN
Max. load size
30 kg (max. 15 kg per rack)
45 kg (max. 15 kg per rack)
90 kg (max. 15 kg per rack)
Cool Down
6x2/1 GN
10x2/1 GN
20x2/1 GN
60 kg (max. 30 kg per rack)
90 kg (max. 30 kg per rack)
180 kg (max. 30 kg per rack)
Caution!
• During "Cool down" the fan wheel is running when the door is open!
• Do not switch on "Cool down" function
unless air baffle is correctly locked
• Do not touch the fan wheel.
• Appliance must not be cooled with cold
water.
Low water
H2O
The indication H2O may appear on the display
when you switch on. This means that the steam
generator is not yet filled with water. When it is full
the display goes off automatically.
• If the display is still lit, check that the water valve
is open and the strainer at the water supply
(solenoid valve) is not blocked
Use "Cool Down" function to cool the cabinet.
Hand shower (optional)
Pull hand shower out to use
Press hand shower control button to select 2 regulation rates.
Hand shower retracts automatically
Make sure the hand shower is fully rewound after
use.
Ambient temperatures
If ambient temperatures drop below +5 °C, make
sure the cooking cabinet is heated to room temperature (> + 5 °C) before starting to use it.
Caution
• Hand shower and hand shower water may
be hot!
Core temperature probe
• The core temperature probe may be hot – use
oven gloves..
• Cool core temperature probe with cold water
before use
• Do not let core temperature probe hang out of
the cooking cabinet.
• Remove core temperature probe before unloading the food.
-8-
General Instructions / For your Safety
Cleaning
Maintenance
• Leave the appliance door slightly open if it is
going to be idle for a prolonged period (e.g. overnight).
• Do not clean unit with high-pressure cleaner
• Do not treat unit with acids or expose to acid
fumes – this will damage the protective layer of
stainless steel and units might discolour.
• Follow the instructions on the cleaner pack.
• For cleaning sequence see "Manual Cleaning "
chapters.
• Only use cleaning agents made by the appliance
manufacturer.
• Inspection, maintenance and repair work must
only be carried out by trained technicians.
• The unit must be switched off at the mains when
cleaning, carrying out inspection, maintenance or
repair work.
• If the appliance is installed on casters, freedom of
movement must be restricted so that electrical
cable, water and drainage gas pipes cannot be
damaged when the unit is moved. If the unit is
moved make sure that electrical cable, water and
drainage gas pipes are disconnected correctly. If
the unit is returned to its original position, make
sure that the retention device, electrical cable,
water and drainage gas pipes are correctly fitted
Caution!
• Wear proper protective clothing, gloves,
goggles and mask.
Servicing
• To ensure that your appliance stays in perfect
working order it should be serviced at least once
a year by an authorised service partner..
Descaling
• Note that the steam generator must be descaled
as required (see Descaling chapter).
Caution!
• Aggressive chemical fluid - corrosive!
• To prevent damage to materials and
health it is vital that you use:
Schutzkleidung
protective clothing
safety goggles
protective gloves
face mask
the manufacturer’s descaling accessories
-9-
Info
Features
Appliance serial number
(visible only when door is open)
Draft diverter (optional)
(gas appliances only)
Interior lighting
Appliance door with double glass pane
Door handle
Table-top units: one-handed operation with
slam function
Floor models: one-handed operation
Unlocking device to open double glass
door panel (inside)
Integral, self-draining door drip pan
(inside)
Drip collector connected directly to
appliance drain
Appliance feet
(height adjustable)
CM 6 x 1/1 GN, identical for 10 x 1/1 GN, 6 x 2/1 and 10x2/1 GN
Unit data plate
(with all the important electrical data such as
power input, voltage, number of phases and frequency, as well as appliance model and appliance serial number, see also
functions/settings/model)
Control panel
Protective cover for electrical installation
area
Hand shower (optional)
(with automatic rewind)
Run-in guide
(Floor models)
Air filter
(Installation area ventilation)
CM 20 x 1/1 GN, identical for 20 x 2/1 GN.
- 10 -
Info
Controls
Moist Heat (100 °C).
Dry Heat (30 °C to 300 °C).
Combi-Steam (30 °C to 300 °C).
Control Mode switch
Vario-Steam (30 °C to 99 °C)
F
Finishing (30 °C - 300 °C)
T
Additional "Cool Down" function
Cabinet temperature display
Cabinet temperature dial
Heating mode display
Clock button (0 to 120 min.).
Button for core temperature (20 °C -99°C)
Display for time/core temperature
Dial for time of day/core temperature
- 11 -
Info
Cooking techniques
Moist Heat
Dry heat
These two modes can be used either
• individually
or
• in combination
Combi-Steam
Your appliance allows you to use virtually all the traditional cooking processes in
just one cooker!
- 12 -
Info
Control modes
"Moist Heat" mode
"Vario-Steam" mode
The high-performance steam generator
produces fresh steam. This is fed, unpressurised, into the cooking cabinet and is circulated at high speed by the fan. The patented control system regulates the input of
steam, supplying only as much as the food
is actually able to absorb. In this mode
cabinet temperature is set to a constant
100 °C.
An electronic control system with temperature sensors accurate to one degree maintains the preselected temperature throughout the cabinet. Sensitive controls and
automatic control engineering ensure that
the cooking climate is just right for the
product. The cabinet temperature can be
variably set to between 30 °C and 99 °C.
F
"Finishing®" mode
"Dry Heat" mode
Powerful heating elements heat the dry air.
The fan circulates the hot air evenly throughout the cabinet. Cabinet temperature can
be set to between 30 °C and 300 °C.
"Combi-Steam" mode
Moist Heat and Dry Heat modes are combined by a control system. This creates a
hot, humid climate for especially intensive
cooking. The temperature can be set to
between 30 °C and 300 °C.
The humidity is controlled continually to
prevent the food drying out.
- 13 -
A combination of Moist Heat and Dry
Heat modes. This produces the ideal
cooking climate, by preventing the food
drying out and also the formation of
unwanted puddles. Cabinet temperature
can be individually set to between 30° C
and 300 °C.
Moist Heat mode
Sample dishes
"Moist Heat"
The steam generator produces hygienic fresh
steam. In this mode the cabinet temperature is set
to a constant 100 °C.
Cooking modes:
Steaming, stewing, blanching, poaching, simmering,
vacuum cooking, thawing, preserving.
1
Preheat until heating indicator light goes
out
0:33
Or work with the core temperature probe
2
3
• Starters
Scrambled eggs, poached eggs, hard-boiled eggs,
asparagus, vegetable flans, stuffed vegetables
(onions, kohlrabi, leeks, celery, etc.).
• Soup garnishes
Dumplings, ravioli, vegetable royale
• Main courses
Boiled beef, cured ham, knuckle of pork, tongue,
boiling fowl, turkey legs, meat in aspic, fish.
2
3
• Mise en place
Tomatoes concassé, garnishes (vegetables, fruit),
mushrooms, blanching juliennes and brunoises,
blanching vegetables for stuffings, roulades etc.,
peeling onions and chestnuts, soaking pulses.
76°C
Target
• Side dishes
Risotto/rice, dumplings, pasta (noodles), fresh and
frozen vegetables, vegetable casseroles, potato
roulade, boiled/jacket potatoes.
• Desserts
Fresh or frozen fruit (e.g. hot raspberries), stewed
fruit, rice pudding.
19°C
Actual
- 14 -
Moist Heat mode
Hints
• To get the most out of your Combi-Master
check daily the types of food which can be
cooked together using "Moist Heat".
Remember that fish, meat, vegetables, side dishes and fruit can be cooked together (as long as
they are all being prepared by the same
method).
• Cook potatoes in perforated GN containers,
the perforations let the steam circulate and give
faster, more intensive cooking.
• Vegetable stock can be collected by inserting
a container on the bottom rack.
• It is better to use two shallower GN containers
rather than one high one => this reduces
bulk and avoids heavy layers of food.
• Dumplings should be placed in a shallow solid
GN container.
• Rice and cereals are the only foods to which
you should add water: 1 part grain, 1.5 to 2
parts water.
• Tomatoes are easy to skin: "Moist Heat" for
approx. 1 min, then plunge into cold water.
- 15 -
Dry Heat mode
Sample dishes
"Dry Heat"
Powerful heating elements heat the dry air. Cabinet
temperature can be set to between 30 °C and
300 °C.
Cooking methods:
Baking, roasting, grilling, deep-frying, gratinating,
glazing.
1
Preheat until heating indicator light goes out.
2
• Soup garnishes
Savoury straws, cheese croûtons.
• Main courses
Steak, rump steak, T-bone steak, liver, rissoles,
chicken breast, chicken legs, half / whole chickens, turkey, pheasant, quail, breadcrumbed
meat, breaded convenience food, vegetarian cutlets, duck breasts, cutlets, pizza.
0:33
Or work with the core temperature probe
3
4
• Starters
Meatballs, vegetarian bakes, vegetables au gratin, vegetable pasties, pies, sirloin, chicken wings,
finger food, duck breasts, quiches, shortcrust
pastry, tartlets.
160°C
3
4
• Mise en place
Sweating bacon, roasting bones, allowing dough
(yeast) to rise.
76°C
Target
19°C
Actual
• Side dishes
Potato pancakes, roast potatoes, potato gratin,
rösti, baked potatoes, Idaho potatoes, potato
soufflés, Macaire potatoes, duchesse potatoes.
• Desserts
Sponges, marble cakes, plain cakes, fancy cakes,
flaky pastry, croissants, bread, rolls, baguettes,
shortcrust pastry, apple strudel, bakery products
(precooked), frozen pastry.
- 16 -
Dry Heat mode
• Breaded products
all types of breadcrumb coating can be used.
Browning is improved by brushing with fat or a
blend of paprika and oil. Press the breadcrumbs
in firmly, brush with melted fat and do not overload the unit.
Rule of thumb: allow approx. 8 to 10 minutes
per 1cm thickness of meat
Hints
• Cooking times
Cooking times will depend on product
quality, weight and height. Do not overload grids or containers so that air can circulate evenly.
• General notes on pan-frying
- Preheat to as high a temperature as possible
(300 °C) to build up sufficient stored heat.
- Load as quickly as possible in order to minimise cabinet temperature drop.
- During cooking (with a full load) open the
door briefly to allow excess moisture to escape.
- With flash-fried and fried products which give
off a lot of moisture (e.g. chicken legs), if possible reduce loads to 75 or up to a maximum
of 50% of the greatest theoretical load.
Preheat: to 300 °C (at least until heating indicator light goes out).
Optimum cut thickness: 1,5 to 2 cm.
Accessories: grids for even browning top and
bottom, ensure that cuts are of the same thikkness and that similar sizes are placed on the
same granite enamelled container.
• Gratinating
light and dark meat dishes, fish, mussels, asparagus, chicory, broccoli, fennel, tomatoes, toast.
Preheat: to 300 °C (at least until heating indicator light goes out). Set to desired temperature
after loading.
E.G.: Grids or containers (20 mm) for gratinating toast, steaks and soups.
• Preparing fish
Flour and add fat.
- 17 -
Dry Heat mode
• Baking
Preheat to baking temperature. For a full load
you may need to select a higher preheating
temperature.
Baking temperature: approx. 20 to 25 °C
lower than in a conventional oven.
For rolls use only every second shelf.
For frozen convenience products preheat
to 300 °C.
Defrost frozen rolls and leave to rise for a
short time.
Accessories:
Use perforated Teflon-coated baking trays, baking
and roasting trays or granite enamelled GN containers.
- 18 -
Combi-Steam mode
Sample dishes
"Combi-Steaming"
Moist Heat and Dry Heat modes are combined by a
control system. This creates a hot, humid climate for
especially intensive cooking. The temperature can
be set to between 30 °C and 300 °C.
Cooking modes: roasting, baking.
1
Preheat until heating indicator light goes out.
2
160°C
3
4
• Starters
Quiche Lorraine, vegetable soufflés, flans, moussaka, lasagne, canneloni, paella, pasta bakes.
• Main courses
Roasts (beef, veal, pork, lamb, poultry, game),
roulades, stuffed vegetables (peppers, aubergines,
cabbage, onions, kohlrabi), vegetable gratins
(cauliflower), turkey legs, stuffed breast of veal,
ham with noodles, leg of pork, belly of pork,
various omelettes.
• Side dishes
Potato gratin, frozen products (potato turnovers),
baked potatoes
0:33
Or work with the core temperature probe
• Desserts
Yeast dough.
• Miscellaneous
Bread, rolls, pretzels (frozen dough portions)
3
4
• Mise en place
Roasting bones.
76°C
Target
19°C
Actual
- 19 -
Combi-Steam mode
Hints
• Do not place joints too close together to allow
even cooking.
• Joints with rinds or larger joints should be steamed for approximately 1/3 of the cooking time.
• Collect condensate in a container (additional
rail) and make the gravy by adding it to the
lightly roasted bones.
• Preparing sauces
– Place a solid container on an additional rail.
– Add bones, mirepoix, seasonings to the container and roast under the meat.
– Add the collected stock
– Braise for the duration of cooking.
– Very concentrated stock for gravies/sauces.
• Roulades
place in solid GN container, top with hot sauce
and cover with container.
• Baking
Bake yeast dough, flaky pastry, choux pastry on
baking/roasting trays, Teflon trays can also be
used.
- 20 -
Vario-Steam mode
Sample dishes
The steam generator produces hygienic fresh
steam. Cabinet temperature can be variably set to
between 30 °C and 99 °C.
• Mise en place
Blanching bacon and ham, poaching fish garnishes, soups, sauces, stocks, fumets etc., pasteurising (semi-preserved foods)..
1
• Starters
Galantines, fish dumplings, terrines, vacuum dishes.
"Vario-steaming"
Preheat until heating indicator light goes out.
2
72°C
• Soup garnishes
Stuffing, dumplings, royale.
0:33
• Main courses
Fish (salmon, sole etc.), cured ham, poultry, vacuum dishes (chicken breast, boiled beef, veal tongue), turkey fillet, chicken breasts, beef fillet,
Vitello sausage.
3
4
Or work with the core temperature probe
3
4
• Side dishes
Flans, vegetable casseroles, polenta.
• Desserts
Fruit, crème caramel, cabinet pudding.
76°C
Target
19°C
Actual
- 21 -
Vario-Steam mode
• Advantages:
– Firm textured fillings.
– Products have intenser taste and aroma.
– Stock loss very low in fatty material.
Approximate temperature: 72 to 80 °C.
Hints
• "Vario-Steam" cooking times
"Moist Heat" cooking times can be used as
approximate values. As a general rule, the lower
the cooking temperature the longer the cooking
time.
• Approximate cabinet temperatures
"Vario-Steaming":
Soup garnishes:
75 to 90 °C
Fish, shellfish and
65 to 90 °C
crustaceans:
65 to 90 °C
Meat and sausages
72 to 75 °C
Light meat
75 to 85 °C
Dark meat:
80 to 90 °C
Poultry:
80 °C
Desserts:
65 to 90 °C
• Cook direct in the serving dish,
e.g. fish.
• Seasoning
Season with care. Low cooking temperatures
intensify the characteristic taste of seasonings.
When vacuum cooking be sure to add the exact
amount of alcohol, fumet, essence or reduction!
• Preserving fruit/vegetables
Cover the food with hot or cold liquid, depending on the firmness of the raw product and the
type of preserve you want. The diameter of the
preserving jars used should not exceed 100 mm.
The cooking temperature will depend on the type
of product (ripeness, size of pieces).
Approximate temperature: 74 to 99 °C.
- 22 -
F
®
Finishing mode
F
3
„Finishing®“
A combination of Moist Heat and Dry Heat modes.
This produces the ideal cooking climate, by preventing the food drying out and also the formation of
unwanted puddles. Cabinet temperature can be set
to between 30 °C and 300 °C.
4
76°C
Target
19°C
Actual
Sample dishes
F
• Starters
All types of spaghetti, canneloni, lasagne, vegetable dishes, cheese and herb noodles, quiche
Lorraine, spring rolls, vegetarian cutlets, onion
flans.
1
Preheat to operating temperature
2
140°C
We recommend a cabinet temperature of between 120 °C and 140 °C, but the temperature
can be varied for different products.
• Main courses
All types of roast, meat loaves, bakes, ready-toserve meals, roulades, stuffed vegetables.
• Side dishes
Rice, potatoes, noodles, pasta, vegetables, soufflés, gratins.
3
4
0:08
As a rule finishing time is between 5 and 8
minutes for food arranged on plates – but finishing times will vary depending on the product,
product temperature, number of plates, how full
they are and the desired serving temperature.
• Desserts
Strudel, hot fruit.
Or work with the core temperature probe
- 23 -
F
Finishing® mode
Hints
• Finishing utensils
Porcelain plates, earthenware, glass, silverware,
copper pans, stainless steel, aluminium dishes
(brought in).
• Banqueting service/tour groups
Reheat plates in the mobile plate rack.
– Large quantities in next to no time.
– Fast loading and unloading.
– Shorter serving times, so high hourly throughput, rapid table change, more turnover.
– For plates up to 31 cm in diameter
• Serving dishes are heated as well, storing heat
until the food reaches the table.
• Heat retaining hood: for bridging short waiting periods or transporting food
• Arrange food evenly and not too closely on plates or dishes.
• Before arranging vegetables and side dishes for
finishing mix with a little butter or fat.
• Sauces
Usually added after finishing.
• Bulky items need more time to heat up.
- 24 -
Working with the core temperature probe
The cooking process is regulated by measuring the
core temperature of the food.
Clean the core temperature probe before use and
ensure at anbient temperature before use.
Insert the core temperature probe into the thickest
part of the food until the tip of the probe is at the
centre of the food.
For your safety
• Core temperature probe may be hot –
wear oven gloves!
• Do not let core temperature probe hang
out of the cabinet.
• Take the core temperature probe out of
the food before removing a load
Can be selected for all control modes
F
1
2
160°C
3
4
76°C
Target
The timer is not operational.
19°C
Actual
A buzzer sounds when the preselected temperature
has been reached.
- 25 -
Working with the core temperature probe
Approximate core temperature
values
Hints
• When roasting meat for slicing set the core temperature approx. 5 °C lower, as the joint will
continue to cook during the cool-down phase.
For example: "Roasting", core temperature –
cooking time ratio.
• To avoid holes (protein coagulation) in the product, cool the core temperature probe before
use.
• You can change the set temperatures and cooking modes at any time.
• Core temperature measurement establishes the
optimum serving temperature when Finishing®.
Beef
Fillet of beef
Sirloin
Beef rose
Roast beef
Aitchbone
How well done
medium
medium
well done
well done
well done
Pork
Leg
well done
Leg
pale pink
Saddle
pale pink
Shoulder
well done
Belly/
well done
stuffed
Belly/
well done
Knuckle, roasted well done
Knuckle, cured
well done
Ham
very succulent
Smoked pork chops
(Buffet slices)
knuckle
well done
pickled
Cured rib of pork well done
Ham in
breadcrumbs
- 26 -
Core
temperature
55 - 58 °C
55 - 60 °C
85 - 90 °C
80 - 85 °C
90 °C
75 °C
65 - 68 °C
65 - 70 °C
75 °C
75 - 80 °C
80 - 85 °C
80 - 85 °C
80 - 85 °C
64 - 68 °C
65 - 70 °C
55 - 60 °C
75 - 80 °C
65 °C
65 - 68 °C
Working with the core temperature probe
Approximate core temperature
values
Beef
How well done
Veal
Saddle of veal pale pink
Leg of veal, well done
and topside
noisettes, fricandeau
Loin with kidneys well done
Roast veal/ well done
shoulder
Breast of veal well done
Saddle of mutton rare
Saddle of mutton well done
Leg of mutton rare
Leg of mutton
Approximate core temperature
values
Core
temperature
58 - 65 °C
78 °C
75 - 80 °C
75 - 80 °C
75 - 78 °C
65 - 70 °C
80 °C
70 - 75 °C
82 - 85 °C
Core
Beef
How well done temperature
Pies and similar
Poultry
Chicken
well done
85 °C
Goose/duck well done
90 - 92 °C
Turkey
well done
80 - 85 °C
Pies
Meat loaf
Terrines
Galantines
Ballotines
Foie gras
Fish, e.g. salmon medium
Lamb
When the meat is well done the core temperature
is between 79 °C and 85 °C. The colour of the
meat core is grey, slightly pale pink. The meat juices
are clear.
Leg
Leg
Saddle
Saddle
Shoulder
rare
well done
rare
well done
well done
60 - 62 °C
68 - 75 °C
54 - 58 °C
68 - 75 °C
78 - 85 °C
- 27 -
72 - 74 °C
72 - 78 °C
60 - 70 °C
65 °C
65 °C
45 °C
60 °C
T
Cool Down Function
You have been running your appliance at high temperature and you now want to carry on working at
reduced cabinet temperature. Use the "Cool
Down" function to cool the cabinet quickly and
gently.
1 Close door..
2
T
3 Open door..
Note
Close cabinet doors before selecting "Cool Down".
Caution!
• During "Cool down" the fan wheel is running when the door is open!
• Do not switch on "Cool down" function
unless air baffle is correctly locked.
• Do not touch the fan wheel.
• Appliance must not be cooled with cold
water.
- 28 -
Cleaning
Cleaning procedure
For hygiene reasons and to prevent malfunctions it is essential to clean the CombiSteamer every day at close of work.
Caution!
• It is vital to wear the correct protective
clothing (gloves, goggles and mask).
• Only use the hand spray piston made by
the appliance manufacturer
• Never leave unused containers under pressure.
• Follow the safety instructions on the spray
bottle and cleaner canister.
• Please make sure that the air baffle and
grid shelf are properly inserted and locked
before starting to clean.
4 Lock the air baffle and grid shelf as directed.
5 Close cabinet door
6
7
Press core temperature button down for 10
seconds
CLEn
Here is what to do
1
T
Cool cabinet down (below 60 °C).
2
Switch appliance off
3 Spray the cabinet and inside of the door, the
door gasket, the area behind the swivel air
baffle and both sides of the air baffle with
RATIONAL Special Cleaner.
T
8
Cleaning program is started
0:40
Once the cleaning time is up you will be asked to
open the doors
door
- 29 -
Cleaning
9 When the cleaning program has finished
running rinse the appliance down, including
behind the air baffle.
10 Wipe cabinet and door gasket with a damp
cloth, if necessary hinge back the inner pane
and wipe it down as well.
11 Close cabinet doors.
Note
• Leave the appliance door slightly open if it is
going to be idle for a prolonged period (e.g. overnight).
• To stop the high-quality chrome nickel steel corroding, your appliance must be cleaned regularly,
even if only operated at "Moist Heat ".
• If there is heavy soiling let the residues soften for
10 minutes at "Moist Heat" before cleaning.
• Do not treat unit with acids or expose to acid
fumes – this will damage the protective layer of
stainless steel and may cause the finish to discolour.
• Do not use high pressure cleaners.
• Rinse the spray pistol nozzle and nozzle extension with clear water after every use.
• Rinse the cleaning bottle with warm water twice
a week.
• A couple of drops of salad oil will clear any stiffness in the pump plunger.
0:10
To dry the cabinet "Hot Air" mode is automatically switched on for 10 minutes after
the cabinet doors have been closed.
End
12
You exit the cleaning program by selecting a cooking mode.
- 30 -
Servicing – Steam generator descaling
Your appliance is equipped with the patented automatic Self Clean system. Automatic Self Clean significantly extends the period between descaling
intervals. The steam generator in your appliance
still needs regular descaling, depending on water
hardness and use.
We recommend the following descaling intervals,
based on 8 hours’ steaming per day:
up to18 °dH (to 3.2 mmol/litres) at least 1x annually
up to24 °dH (to 4.3 mmol/litres) at least 2x annually
over 24 °dH (to 4.3 mmol/litres) at least 3x annually
These recommended descaling intervals may vary
from the approximate values given above, depending on the composition of the water (e.g. minerals).
T
1
2 Close cabinet doors
3
Press core temperature button down for 10
seconds until the cabinet temperature display
shows "CLEn"
CLEn
4
Rotate cabinet temperature knob to the right
until "CALC" appears on the display.
Steam generator descaling
Caution!
• The process described involves working
with an aggressive chemical fluid
- corrosive!
CALC
5
The descaling process is started.
• To prevent damage to materials and
health it is vital that you use:
protective clothing
safety goggles
protective gloves
face mask
the manufacturer’s descaling accessories
Note
If the cabinet temperature is over 40 °C when descaling commences, "Cool Down" starts automatically –
see "Cool Down" display
The descaling process is continued if the cabinet temperature is below 40 °C at commencement or after
"Cool Down".
• Rinse descaling fluid spills
thoroughly with water.
- 31 -
Servicing – Steam generator descaling
Pumping out steam generator
---When pumping out has finished the display shows:
CALC
8 Replace the left grid shelf to secure the descaler
hose.
FILL
You will be asked to top up with descaling fluid.
9 Screw the hose to the canister of descaling
fluid.
6 Open cabinet doors
10 Place the canister in the cabinet.
7 Remove left grid shelf and air baffle from the
cabinet.
- 32 -
Servicing – Steam generator descaling
Electric appliances
Model 6 x 1/1 GN
Model 10 x 1/1 GN
Model 6 x 2/1 GN
Model 10 x 2/1 GN
Model 20 x 1/1 GN
Model 20 x 2/1 GN
11 Guide the hose into the steam inlet up to the
mark shown on the hose. Fasten the hose to
the left grid shelf with the wire hook.
12 Very slowly fill with descaling fluid using the
appliance manufacturer’s hand pump.
Gas appliances
Model 6 x 1/1 GN
Model 10 x 1/1 GN
Model 6 x 2/1 GN
Model 10 x 2/1 GN
Model 20 x 1/1 GN
Model 20 x 2/1 GN
Caution!
• Descaling fluid reacts with lime and can
foam over.
- 33 -
3,5 litres
6 litres
6 litres
8,5 litres
9 litres
11,5 litres
4 litres
7 litres
6,5 litres
9 litres
8 litres
11 litres
Servicing – Steam generator descaling
13 Remove descaling accessories from cabinet
(hand pump and canister).
14 Thoroughly rinse descaling fluid in cabinet
and descaling accessories with water!
15 Correctly replace air baffle and left grid shelf
Note You need:
Descaler hand pump:
Part number 60.70.409
Descaler:
(10 litre canister – part number 6006.0110)
in cabinet and lock properly.
0:30
16
Once 30 seconds have been indicated "door"
appears on the display.
door
17 Please close cabinet doors.
0:45
The length of the descaling phase is displayed.
0:15
The steam generator is automatically rinsed several
times, the appliance then automatically switches to
Moist Heat.
End
"End" appears on the display when descaling is
complete.
18
You exit the descaling process by selecting a cooking mode. Your appliance can now be used for
cooking.
- 34 -
Servicing – Steam generator descaling
Aborting the descaling process
If necessary you can discontinue the descaling process.
Before filling with descaling fluid
1
please hold down the core temperature button
for 10 seconds.
End
Your appliance can now be used for cooking.
After filling with descaling fluid
1
Switch appliance off and wait for 4 seconds
2
Switch appliance on
3
Descaling is discontinued if the
core temperature button is pressed
within 30 seconds.
If the core temperature button is not pressed within
30 seconds descaling will continue.
End
The steam generator is automatically drained
and thoroughly rinsed.
Your appliance can now be used for cooking.
- 35 -
Appliance settings – Celsius / Fahrenheit
Temperatures may be displayed in degrees Celsius
or degrees Fahrenheit.
Changing the Celsius / Fahrenheit display
Simultaneously press "Clock" button and "Core
temperature" button
and hold down for more than 10 seconds.
100 °C
or
212 °F
- 36 -
Maintenance
Inspections which can be carried
out by experienced staff technicians
Caution!
• Switch off the unit at the mains before
opening the service doors and working on
live components.
• Use only genuine spare parts made by the
appliance manufacturer.
Changing the interior lighting
Replace the halogen bulb when the interior lighting
fails.
First switch off the unit at the mains!
Cover the outlet inside the cabinet with a cloth and
remove the 4 screws holding the glass retaining
frame.
Remove the frame together with glass and gaskets.
Replace the halogen bulb with a genuine spare
part (Spare Parts No. 3024.0201).
Cleaning the air filter below the
installation area
Also replace both gaskets.
External gasket frame: Spare Parts No. 40.00.093
Internal gasket frame: Spare Parts No. 40.00.094.
• Push filter cartridge to the left and lift out downwards.
• Clean the air filter in the dishwasher at least
once a month and replace after drying.
• Air filters should be replaced at least twice a
year.
• Insert filter cartridge correctly in the reverse
order.
Please take care not to touch the bulb with your
fingers.
Screw down the retaining frame with glass and
gaskets and switch the unit on.
- 37 -
Maintenance
Replacing the door gasket
Draining the steam generator
The door gasket comprises a vulcanised frame
which slots into a guide on the cooking cabinet.
If a gasket needs changing, pull the old gasket out
of the guide.
Clean any dirt from the guide rails.
When fitting the gasket make sure the rectangular
part of the gasket is inserted properly into the
frame.
It is advisable to dampen the retaining lips with
soapy water when assembling.
You can drain the steam generator before moving it
or to stop it freezing.
T
1
2 Close cabinet doors
3
Press core temperature button for 10 seconds
until "CLEn" appears on cabinet temperature
display
CLEn
4
Rotate cabinet temperature knob to the right until
"SC" appears on the display
SC
Cooking cabinet gaskets
Model 6 x 1/1 ET No. 20.00.394
Model 6 x 2/1 ET No. 20.00.395
Model 10 x 1/1 ET No. 20.00.396
Model 10 x 2/1 ET No. 20.00.397
Model 20 x 1/1 ET No. 20.00.398
Model 20 x 2/1 ET No. 20.00.399
5
The steam generator is drained.
- 38 -
Info
Appliance options
Draft diverter (gas appliances only)
Condensation extractor hood for
table-top units
Vapour is automatically fan-extracted when the
cabinet door is opened (no condensation engineering). Easy to install and retrofit.
Model 6x1/1 /10x1/1 GN E Art. No. 60.70.366
Model 6x1/1 /10x1/1 GN GArt. No. 60.70.364
Model 6x2/1 /10x2/1 GN E Art. No. 60.70.408
Gas exhaust pipe diameter: 180 mm
Model 6x1/1
Art. No. 70.00.356
Model 6x2/1
Art. No. 70.00.359
Model 10x1/1
Art. No. 70.00.348
Model 10x2/1
Art. No. 70.00.349
Model 20x1/1
Art. No. 70.00.352
Model 20x2/1
Art. No. 70.00.343
Access ramp for 20 x 1/1
and 20 x 2/1 GN
UltraVent® condensation hood
The patented condensation technology used in the
UltraVent® condensation hood totally absorbs
steam in enclosed areas and discharges it through
the integral exhaust system. Vapour is automatically
fan-extracted, even when the cabinet door is open.
Significantly reduces unpleasant cooking smells. No
ventilation system needed. Easy to install and retrofit
Model 6x1/1 /10x1/1 GN E Art. No. 60.70.366
Model 6x1/1 /10x1/1 GN GArt. No. 60.70.370
Model 6x2/1 /10x2/1 GN E Art. No. 60.70.366
Model 20x1/1 GN E
Art. No. 60.70.374
Levels out unevenness in the kitchen floor to a
maximum of 20 mm in the direction of insertion.
Model 20x1/1 GN Art. No. 60.21.164
Model 20x2/1 GN Art. No. 60.22.086
- 39 -
Fault indications
Heat shield for left side panel
Combi-Duo
Retrofitting a heat shield allows you to place a
radiant heat source (e.g. grill) near the left side
panel.
Model 6x1/1
Art. No. 60.70.390
Model 6x2/1
Art. No. 60.70.392
Model 10x1/1
Art. No. 60.70.391
Model 10x2/1
Art. No. 60.70.393
Model 20x1/1
Art. No. 60.70.394
Model 20x2/1
Art. No. 60.70.395
Model 6x1/1 on 6x1/1 or 10x1/1 GN (electric)
Model 6x2/1 on 6x2/1 or 10x2/1 GN (electric)
Model 6x1/1 on 6x1/1 GN (gas)
Model 6x2/1 on 6x2/1 GN (gas)
Appliance and mobile oven rack
height extension (for floor models only)
Standard
Top rack 1.60 m
Mobile
Top rack 1.65 m
With 150 mm height-adjustable feet
Top rack 1.77 m
Article numbers on request.
Increases floor model ground clearance by 70 mm.
Appliance height extension
Model 20x1/1 GN Art. No. 60.70.407
Model 20x2/1 GN Art. No. 60.70.407
Mobile oven rack height extension
Model 20x1/1 GN Art. No. 60.21.184
Model 20x2/1 GN Art. No. 60.22.184
- 40 -
Fault indications
Any faults in your appliance
will be indicated on the display.
E 11
Faults in your appliance which allow you to carry
on cooking can be suppressed by pressing the clock
button.
Fault indication Cause
Remedial action
E1
E2
Check energy optimisation system!
E3
E4
E5
E6
E7
E8
E9
E10
E11
E13
E14
E15
E16
E17
E18
E19
E20
E21
E22
Appliance defective
Heating switched off for more than 2
minutes by an external energy
optimising system.
Appliance defective
Appliance defectivet
Core temperature probe defective
Appliance defective
Appliance defective
Appliance defective
Appliance defective
Appliance defective
No control mode displayed after
switching on
Appliance defective
Appliance defective
Appliance defectivet
Appliance defective
Ambient temperature too low
Appliance defectivet
Appliance defective
Appliance defective
Appliance defective
Appliance defective
Notify Customer Service!
Notify Customer Service!
Appliance can be operated without core
temperature probe.
Notify Customer Service!
Notify Customer Service!
Notify Customer Service!
Notify Customer Service!
Notify Customer Service!
Notify Customer Service!
Notify Customer Service!
Notify Customer Service!
Notify Customer Service!
Notify Customer Service!
Notify Customer Service!
Room temperature must exceed 5 °C!
Notify Customer Service!
Notify Customer Service!
Notify Customer Service!
Notify Customer Service!
Notify Customer Service!
- 41 -
Sample applications: beef and veal
Suitable
GN container/grid
load per container
2
⁄
⁄1
pre
haeting
Food
Hints
Fillet steak
season, brush with oil
CombiGrill®
12 pcs.
24 pcs.
300 °
Rump steak
season, brush with oil
do not flatten
season, brush with oil
CombiGrill®
10 pcs.
20 pcs.
300 °
Grid
6 kg
12 kg
90 - 150 mm
unperforated CNS
65 mm unperforated
6-8 kg
12-16 kg
20-25
pcs.
10 pcs.
40-50
pcs.
20 pcs.
Sirloin
Roast beef
(Braised beef)
Beef roulades
Ox liver
Fillet of beef
Wellington
Aitchbone
add mirepoix
Ø 80–100 mm, cover CNS
season, add hot
sauce, cover with 20 mm GN
cut into slices of even thickness
CombiGrill® or
20 mm granite
1
1
6-8 kg
12-16 kg
20 mm granite
Grid
6-8 kg
12-16 kg
CombiGrill®
8 pcs.
16 pcs.
Fillet of veal
vacuum cooked,
finish off in BT 106
season, brush with oil
Veal cutlets
season just before loading
CombiGrill®
10 pcs.
20 pcs.
8 kg
16 kg
6 pcs.
12 pcs.
cover CNS
Grid and
65 mm CNS
Grid and
40 mm CNS
65 mm CNS
15 pcs.
30 pcs.
1 pcs.
2 pcs.
to Ø
10-12
1 pcs.
to size
pcs.
2 pcs.
6-8 kg
12-16 kg
Roast veal
Knuckle of veal
Osso bucco
Breast of veal
Ragout fin
Grid and
65 mm CNS
20 mm granit.
fill hot into cocottes, top with
Hollandaise sauce, brown
Saddle of veal
Grid and
40 mm CNS
Grid and
Shoulder of veal
40 mm CNS
CT - core temperature.
- 42 -
300 °
300 °
Please note that quantities given always refer to a full load. In certain instances reducing the load can improve food quality. Foods are natural products, cooking times and temperatures are intended as guides and should, if necessary, be adjusted to suit the individual product.
Cooking process
1st Step
250 °
7 Min.
260 °
8-10 Min.
140 °
10 Min.
130-140 °
90-120 Min.
130-140 °
60-80 Min.
250 °
8-10 Min.
175 °
KT 52 °
85 °
165 Min.
180 °
KT 68 °
240 °
10-12 Min.
30 Min.
30 Min.
130-140 °
ca. 90 Min.
30 Min.
250 °
6-8 Min.
160 °
45 Min.
30 Min.
2nd Step
Approx. loading capacity
3rd Step
160 °
KT 56 °
140 °
40 Min.
140 °
50 Min.
140 °
50 Min.
180 °
KT 70 °
140 °
50 Min.
160 °
KT 75 °
170 °
KT 85 °
160 °
KT 75 °
170 °
KT 81 °
6x1/1
6x2/1
10x1/1
10x2/1
20x1/1
20x2/1
36 pcs.
72 pcs.
60 pcs.
120 pcs.
240 pcs.
60 pcs.
120 pcs.
100 pcs.
200 pcs.
400 pcs.
18 kg
36 pcs.
30 kg
60 kg
120 kg
24 kg
50 pcs.
40 kg
80 kg
160 kg
75 pcs.
150 pcs.
125 pcs.
250 pcs.
500 pcs.
60 pcs.
120 pcs.
100 pcs.
200 pcs.
400 pcs.
24 kg
50 kg
40 kg
80 kg
160 kg
24 kg
50 kg
40 kg
80 kg
160 kg
24 pcs.
50 pcs.
40 pcs.
80 pcs.
160 pcs.
30 pcs.
60 pcs.
50 pcs.
100 pcs.
200 pcs.
24 kg
50 kg
40 kg
80 kg
160 kg
18 pcs.
36 pcs.
30 pcs.
60 pcs.
120 pcs.
45 pcs.
90 pcs.
75 pcs.
150 pcs.
300 pcs.
3 pcs.
6 pcs.
5 pcs.
10 pcs.
20 pcs.
30 pcs.
60 pcs.
50 pcs.
100 pcs.
200 pcs.
2 pcs.
4 pcs.
3 pcs.
6 pcs.
12 pcs.
24 kg
50 kg
40 kg
80 kg
160 kg
- 43 -
Sample applications: pork, mutton and lamb
Food
Hints
Pork medallions
season, brush with oil
approx. 70 to 80 g
au naturel, brush with oil
Escalopes
Pork chops
(breaded)
Pork carbonnade
(braised)
Burgers
Suitable
GN container/grid
load per container
2
⁄
⁄1
pre
haeting
1
1
CombiGrill®
20 pcs.
40 pcs.
300 °
CombiGrill®
10 pcs.
20 pcs.
300 °
browning fat,
Baking and roasting tray
8 pcs.
16 pcs.
300 °
marinate,
add hot sauce
40 mm granite
10 pcs.
20 pcs.
Baking and roasting tray
15 pcs.
30 pcs.
20 mm granite
45 pcs.
90 pcs.
Grid and
40 mm CNS
Grid and
65 mm CNS
Grid and
40 mm CNS
Grid and
65 mm CNS
Grid and
65 mm CNS
Grid
8 kg
16 kg
8 kg
16 kg
5-7 kg
10-14 kg
6-8 kg
12-16 kg
Baking and roasting tray
7-9
pcs.
6-8
pcs.
ca. 6 kg
14-18
pcs.
12-16
pcs.
ca. 12 kg
20 mm granite
6 kg
12 kg
Grid
4-6 kg
8-12 kg
Grid and
20 mm granite
Grid and
40 mm CNS
3 kg
6 kg
8 kg
16 kg
Meat balls
Saddle of pork
Roast pork
Neck
Roast pork with
(stuffed pork belly), make portion-sized
crackling
cuts after step 1, then season
Smoked neck of pork boned
Knuckle of pork
save stock, for use e.g. with sauerkraut
Leg of pork
Ham
in breadcrumbs
Mincemeat roast
make cuts after step 1,
then season
3/4 precook ham,
then coat
use grid if in tins
Meat loaf
pack into aluminium trays
Spare ribs
marinate for 12 h after steaming
Pork shoulder
with rind,
make cuts in rind after step 1
CT - core temperature.
- 44 -
300 °
Please note that quantities given always refer to a full load. In certain instances reducing the load can improve food quality. Foods are natural products, cooking times and temperatures are intended as guides and should, if necessary, be adjusted to suit the individual product..
Cooking process
1st Step
250 °
8-10 Min.
250 °
12-15 Min.
200-220 °
15 Min.
140-160 °
50-60 Min.
200-220 °
15 Min.
180 °
15 Min.
160 °
30 Min.
30 Min.
30 Min.
80 °
KT 65-70 °
100 °
KT 87 °
30 Min.
170 °
20 Min.
2nd Step
180 °
KT 72 °
160 °
40 Min.
160 °
50 Min.
160 °
60 Min.
170 °
KT 72 °
160 °
40 Min.
Approx. loading capacity
3rd Step
180 °
15 Min.
220 °
KT 78 °
220 °
KT 85 °
130 °
KT 70 °
30 Min.
30 Min.
vor haeting
300 °
160 °
50 Min.
190 °
15 Min.
220 °
KT 75 °C
6x1/1
6x2/1
10x1/1
10x2/1
20x1/1
20x2/1
60 pcs.
120 pcs.
120 pcs.
240 pcs.
480 pcs.
60 pcs.
120 pcs.
100 pcs.
200 pcs.
400 pcs.
48 pcs.
96 pcs.
80 pcs.
160 pcs.
320 pcs.
60 pcs.
120 pcs.
100 pcs.
200 pcs.
400 pcs.
90 pcs.
180 pcs.
150 pcs.
300 pcs.
600 pcs.
135 pcs.
270 pcs.
225 pcs.
450 pcs.
900 pcs.
16 kg
32 kg
24 kg
48 kg
96 kg
24 kg
48 kg
40 kg
80 kg
160 kg
21 kg
42 kg
35 kg
70 kg
140 kg
24 kg
48 kg
40 kg
80 kg
160 kg
27 pcs.
52 pcs.
45 pcs.
90 pcs.
180 pcs.
24 pcs.
48 pcs.
40 pcs.
80 pcs.
160 pcs.
12 kg
24 kg
18 kg
36 kg
72 kg
18 kg
36 kg
30 kg
60 kg
120 kg
18 kg
36 kg
30 kg
60 kg
120 kg
9 kg
18 kg
15 kg
30 kg
60 kg
16 kg
32 kg
24 kg
48 kg
96 kg
- 45 -
Sample applications: sausages and frozen food
Food
Suitable
GN container/grid
Hints
Home-made sausage fill casing evenly,
can be cooked hanging
Bavarian sausage to 2 meat hooks, iron
heat
bar and grid to secure
Sausages, to reheat
Stuffing
Live dumplings
Grid
load per container
2
1
⁄1
⁄1
pre
haeting
Grid
ca.
30 pcs.
80 pcs.
ca.
60 pcs.
160 pcs.
40 mm CNS
30 pcs.
60 pcs.
ffor mise en place cover with foil
20 mm CNS
50 pcs.
100 pcs.
lightly grease container
20 mm CNS
30 pcs.
60 pcs.
Semi-preserved foods filling weight 200 g
20 mm CNS
40 pcs.
80 pcs.
Sausages in jars
(250 g)
test jars to make sure they can withstand
heating and cooling
20 mm CNS
40 pcs.
80 pcs.
Frozen convenience
foods:
Chicken drumsticksand thighs
Cordon bleu
prefried
20 mm granite
30 pcs.
60 pcs.
300 °
prefried
20 mm granite
8 pcs.
16 pcs.
300 °
Fish fingers
breaded
Baking and roasting tray
50 pcs.
100 pcs.
300 °
Quiche Lorraine
20 mm CNS or
Perforated aluminium
CNS 65 mm
24 pcs.
48 pcs.
300 °
Lasagne
Pre-baked in ø 8 cm aluminium tins
2 cm high, preheat 300 °C
precooked
10 port.
20 port.
Pizza
precooked
Perforated aluminium
2 pcs.
4 pcs.
CT - core temperature.
- 46 -
300 °
Please note that quantities given always refer to a full load. In certain instances reducing the load can improve food quality. Foods are natural products, cooking times and temperatures are intended as guides and should, if necessary, be adjusted to suit the individual product.
Cooking process
1st Step
77 °
KT 72 °
80 °
KT 75 °
80 °
KT 75 °
80 °
10-15 Min.
100 °
15 Min.
100 °
40 Min.
100 °
50 Min.
180 °
20 Min.
180 °
25 Min.
200-220 °
20 Min.
200 °
20 Min.
140 °
30-40 Min.
200 °
10-12 Min.
2nd Step
Approx. loading capacity
3rd Step
6x1/1
6x2/1
10x1/1
10x2/1
20x1/1
20x2/1
180 pcs.
360 pcs.
300 pcs.
600 pcs.
1200 pcs.
160 pcs.
420 pcs.
400 pcs.
800 pcs.
1600 pcs.
180 pcs.
360 pcs.
300 pcs.
600 pcs.
1200 pcs.
300 pcs.
600 pcs.
500 pcs.
1000 pcs.
2000 pcs.
180 pcs.
360 pcs.
300 pcs.
600 pcs.
1200 pcs.
120 pcs.
240 pcs.
200 pcs.
400 pcs.
800 pcs.
120 pcs.
240 pcs.
200 pcs.
400 pcs.
800 pcs.
180 pcs.
300 pcs.
600 pcs.
1200 pcs.
48 pcs.
80 pcs.
160 pcs.
320 pcs.
300 pcs.
500 pcs.
1000 pcs.
2000 pcs.
144 pcs.
288 pcs.
450 pcs.
900 pcs.
1800 pcs.
30 port.
60 port.
50 port.
100 port.
200 port.
12 pcs.
24 pcs.
20 pcs.
40 pcs.
80 pcs.
- 47 -
Sample applications: Game, poultry and pies
Food
Hints
Suitable
GN container/grid
Saddle of venison,
lard, skewer
20 mm granit.erare
3 pcs.
4 pcs.
Leg of venison
debone, season, bard, tie
CNS 40 mm
5-6 kg
10-12 kg
Haunch of venison
lard, marinate
CNS 40 mm
6 kg
12 kg
Saddle of hare
rare
Larded
leg of hare
Roast venison
lard, season
20 mm granite
CNS 65 mm
6-8
pcs.
12 pcs.
12-16
pcs.
24 pcs.
CNS 65 mm
8 kg
16 kg
Pheasant
lard, bard, season,
20 mm granite
Wild duck
season, lard
20 mm granite
6-8
pcs.
3 pcs.
12-16
pcs.
6 pcs.
Turkey
stuff if required
CNS 40 mm
2 pcs.
4 pcs.
Goose
stuff if required, season
CNS 40 mm
2 pcs.
4 pcs.
6 pcs.
12 pcs.
8 pcs.
16 pcs.
10-12
pcs.
6 kg
20-24
pcs.
12 kg
marinate, season, add
hot sauce, cover with CNS container
braised
Chicken
rub seasoning in well
(whole) vertical/horizontal
Chicken
(1/2)
Chicken legs
arrange legs in tin, place on grids
Baked
liver pâté
Grid and
CNS 20 mm
Grid and
CNS 20 mm
Grid and
CNS 20 mm
cover pie tin carefully
CT - core temperature.
- 48 -
⁄
load per container
2
⁄1
pre
haeting
1
1
250 °
250 °
220 °
300 °
Please note that quantities given always refer to a full load. In certain instances reducing the load can improve food quality. Foods are natural products, cooking times and temperatures are intended as guides and should, if necessary, be adjusted to suit the individual product.
Cooking process
1st Step
220 °
25 Min.
140-160 °
60-70 Min.
140-150 °
80-100 Min.
200-220 °
15-20 Min.
140-160 °
50 Min.
130 °
90-120 Min.
160-180 °
25-30 Min.
140-160 °
60-70 Min.
130 °
90 Min.
140
80 Min.
160 °
20 Min.
160 °
20 Min.
220 °
18 Min.
130 °
40 Min.
2nd Step
150 °
KT 72 °
180 °
25 Min.
180 °
20 Min.
180 °
10 Min.
Approx. loading capacity
3rd Step
6x1/1
6x2/1
10x1/1
10x2/1
20x1/1
20x2/1
6 pcs.
8 pcs.
10 pcs.
20 pcs.
40 pcs.
18 kg
32 kg
30 kg
60 kg
120 kg
18 kg
36 kg
30 kg
60 kg
120 kg
24 pcs.
48 pcs.
40 pcs.
80 pcs.
160 pcs.
36 pcs.
72 pcs.
60 pcs.
120 pcs.
240 pcs.
24 kg
48 kg
40 kg
80 kg
160 kg
18 pcs.
36 pcs.
30 pcs.
60 pcs.
120 pcs.
9 pcs.
18 pcs.
15 pcs.
30 pcs.
60 pcs.
4 pcs.
8 pcs.
6 pcs.
12 pcs.
24 pcs.
4 pcs.
8 pcs.
6 pcs.
12 pcs.
24 pcs.
18 pcs.
36 pcs.
30 pcs.
60 pcs.
120 pcs.
24 pcs.
48 pcs.
40 pcs.
80 pcs.
160 pcs.
72 pcs.
144 pcs.
120 pcs.
240 pcs.
480 pcs.
18 kg
36 kg
30 kg
60 kg
120 kg
- 49 -
Sample applications: Fish, shellfish and crustaceans
Suitable
GN container/grid
Hints
Salmon
(whole)
Salmon trout fillets,
Salmon steaks
Salmon soufflé
Salmon, put abdomen
flap outside
in serving dish, add
fumet or wine
darioles, cocottes, timbales
CNS 20 mm
1 pcs.
2 pcs.
CNS 20 mm
Halibut
(portions)
Sole roulades
salt, pepper, chopped herbs
CNS 20 mm
20 pcs.
15 pcs.
15-20
pcs.
15 port.
40 pcs.
30 pcs.
30-40
pcs.
30 port.
can also be stuffed
CNS 20 mm
30 pcs.
60 pcs.
Plaice
pale side up
20 mm granite
4-5 pcs.
8-10 pcs.
300 °
Pan fried trout
season, brush with oil
20 mm granite
season stock with vinegar, put abdomen
flap to the side
first blanch julienne
CNS 40 or 65 mm
16-20
pcs.
16-20
pcs.
20-24
pcs.
2-4 kg
300 °
Blue trout
8-10
pcs.
8-10
pcs.
10-12
pcs.
1-2 kg
CNS 20 mm
50 pcs.
100 pcs.
Grid
3 pcs.
6 pcs.
CNS 20 mm
12 pcs.
24 pcs.
300 °
CNS 20 mm
15 pcs.
30 pcs.
300 °
CNS 20 mm
18 pcs.
36 pcs.
300 °
Perch
((on vegetable julienne)
Mussels
Grid
add wine, vegetable julienne, etc.
Fish dumplings
Fish terrine
Frozen convenience
foods:
Fish, gratinated in
aluminium foil, multiple portions
Prefried,
breaded perch
Cod fillets
(prefried)
CT - core temperature.
- 50 -
CNS 40 mm
CNS 20 mm
⁄
load per container
2
⁄1
pre
haeting
Food
1
1
Please note that quantities given always refer to a full load. In certain instances reducing the load can improve food quality. Foods are natural products, cooking times and temperatures are intended as guides and should, if necessary, be adjusted to suit the individual product.
Cooking process
1st Step
75 °
KT 67 °
75 ° 6-8 Min.
80 ° 8-10 Min.
75 °
15 Min.
75 °
12 Min.
75 °
10 Min.
250 °
13 Min.
250 °
15 Min.
100 °
15-18 Min.
85 °
12 Min.
95 °
10 Min.
75 °
8-10 Min.
75 °
KT 67 °
180 °
30 Min.
160 °
20 Min.
175 °
20 Min.
2nd Step
Approx. loading capacity
3rd Step
6x1/1
6x2/1
10x1/1
10x2/1
20x1/1
20x2/1
2 pcs.
4 pcs.
3 pcs.
6 pcs.
12 pcs.
120 pcs.
90 pcs.
60 pcs.
240 pcs.
180 pcs.
120 pcs.
200 pcs.
150 pcs.
100 pcs.
400 pcs.
300 pcs.
200 pcs.
800 pcs.
600 pcs.
400 pcs.
90 port.
180 port.
150 port.
300 port.
600 port.
180 pcs.
360 pcs.
300 pcs.
600 pcs.
1200 pcs.
30 pcs.
60 pcs.
50 pcs.
100 pcs.
200 pcs.
30 pcs.
60 pcs.
50 pcs.
100 pcs.
200 pcs.
30 pcs.
60 pcs.
50 pcs.
100 pcs.
200 pcs.
36 pcs.
72 pcs.
60 pcs.
120 pcs.
240 pcs.
6 kg
12 kg
10 kg
20 kg
40 kg
300 pcs.
600 pcs.
500 pcs.
1000 pcs.
2000 pcs.
9 pcs.
18 pcs.
15 pcs.
30 pcs.
60 pcs.
72 pcs.
144 pcs.
120 pcs.
240 pcs.
480 pcs.
90 pcs.
180 pcs.
150 pcs.
300 pcs.
600 pcs.
108 pcs.
216 pcs.
180 pcs.
360 pcs.
720 pcs.
- 51 -
Sample applications: vegetables, side dishes
Food
Hints
Broccoli
frozen (fresh, perforated container,
plunge in iced water)
cut rosettes
Cauliflower
Brussels sprouts
Spinach
Suitable
GN container/grid
CNS 65 mm
Perforated
CNS 65 mm
Perforated
CNS 65 mm
Perforated
CNS 65 mm
Perforated
CNS 65 mm
Perforated
CNS 65 mm
Perforated
CNS 65 mm
Perforated
65 mm unperforated
frozen, season when frozen, butter
just before serving
fresh
Kohlrabi
Carrots parisienne
Petits pois
Asparagus
cook in stock/water
Tomatoes
blanch for e.g. tomatoes concassé,
salad
frozen, whole or cut, fresh
blanch, plunge into iced water
sprinkle with lemon,
add white wine if desired
cut out stalk,
plunge fresh cabbage into iced water
use only red and yellow
Green beans
Mushrooms
Savoy cabbage
(blanch)
Peppers
(stuffed)
Cauliflower
au gratin
Vegetable platter
(Serving dish)
Baked vegetables
every 2nd rack
Stuffed cabbage rolls blanch leaves well,
(frozen, preheat 300 °C)
Peasant-style
fill approx. 1- to 2 cm below edge
omelette
Soaking cereals
preparing cold and leaving to soak
shortens cooking time
Vegetarian bake
note soaking time for grains
Moussaka
10 kg
ca. 4
heads
5 kg
ca. 8
heads
10 kg
2 kg
4 kg
5 kg
10 kg
5 kg
10 kg
5 kg
10 kg
2–3 kg
4–6 kg
20 mm
Perforated
CNS 65 mm
Perforated
65 mm unperforated
28 pcs.
56 pcs.
5 kg
10 kg
2 kg
4 kg
65 mm perforated
2–3
heads
20–25
pcs.
30 port.
4–6
heads
40–50
pcs.
60 port.
4 pcs.
8 pcs.
30 port.
60 port.
25 pcs.
50 pcs.
30 port.
60 port.
2 kg
4 kg
30 port.
60 port.
30 port.
60 port.
65 mm unperforated
CNS
65 mm granite
CNS 40 mm
fill 2 cm under top edge
CNS
65 mm
CT - core temperature.
- 52 -
load per container
2
⁄1
pre
haeting
5 kg
Grid
CNS 20 mm
Grid or
CNS 20 mm
CNS
65 mm granite
65 mm perforated
CNS 65 mm
CNS 40 mm
pre-prepared, butter /fat
just before serving
⁄
1
1
300 °
Please note that quantities given always refer to a full load. In certain instances reducing the load can improve food quality. Foods are natural products, cooking times and temperatures are intended as guides and should, if necessary, be adjusted to suit the individual product.
Cooking process
1st Step
100 °
15 Min.
100 °
18 Min.
100 °
15 Min.
100 °
8 Min.
100 °
15–18 Min.
100 °
15–18 Min.
100 °
15–18 Min.
100 °
15–20 Min.
100 °
1–2 Min.
100 °
15–18 Min.
100 °
10–12 Min.
100 °
6–8 Min.
160–180 °
45 Min.
250 °
8–10 Min.
110–130 °
8–10 Min.
140 °
45 Min.
140 °
40 Min.
140 °
35 Min.
100 °
30 Min.
140 °
35 Min.
15 Min.
2nd Step
Approx. loading capacity
3rd Step
150 °
10 Min.
160 °
10 Min.
160 °
10 Min.
160 °
10 Min.
140 °
40 Min.
160
5 Min.
6x1/1
6x2/1
10x1/1
10x2/1
20x1/1
20x2/1
15 kg
30 kg
25 kg
50 kg
100 kg
12 heads
24 heads
20 heads
40 heads
80 heads
15 kg
30 kg
25 kg
50 kg
100 kg
6 kg
12 kg
10 kg
20 kg
40 kg
15 kg
30 kg
25 kg
50 kg
100 kg
15 kg
30 kg
25 kg
50 kg
100 kg
15 kg
30 kg
25 kg
50 kg
100 kg
9 kg
18 kg
15 kg
30 kg
60 kg
225 pcs.
336 pcs.
280 pcs.
560 pcs.
1120 pcs.
15 kg
30 pcs.
25 kg
50 kg
100 kg
6 kg
12kg
10 kg
20 kg
40 kg
9 heads
18 heads
15 heads
30 heads
60 heads
75 pcs.
125 pcs.
125 pcs.
250 pcs.
500 pcs.
90 port.
180 port.
150 port.
300 port.
600 port.
12 pcs.
24 pcs.
20 pcs.
40 pcs.
80 pcs.
90 port.
180 pcs.
150 port.
300 port.
600 port.
75 pcs.
150 pcs.
125 pcs.
250 pcs.
500 pcs.
90 port.
180 pcs.
150 port.
300 port.
600 port.
12 kg
24 kg
20 kg
40 kg
80 kg
90 port.
180 port.
150 port.
300 port.
600 port.
90 port.
180 port.
150 port.
300 port.
600 port.
- 53 -
Sample applications: Eggs, side dishes
Suitable
GN container/grid
Food
Hints
Eggs
(hard boiled)
Oeufs en cocotte
(poached eggs)
Royale
time from glass misting (soft 7 min/
/ hard 15 min.)
load can be covered with foil or GN
containers
in tins or GN containers
Royale in skins
tie to grids and suspend
Egg soufflés
bring milk to the boil, then blend in eggs,
cover with foil
beat eggs, whisk in milk or cream,
cover
prebake base
65 mm perforated
⁄
load per container
2
⁄1
pre
haeting
1
1
CNS 20 mm
60-100
pcs.
20 pcs.
120-200
pcs.
40 pcs.
65 mm unperforated
4 Litre
8 Litre
Grid or
20 mm CNS
65 mm CNS
4 Litre
8 Litre
65 mm unperforated
4 Litre
8 Litre
20 mm granite
10 pcs.
20 pcs.
cut into quarters, salt,
mix well
large potatoes can also be cooked on
the grid as Idaho potatoes
lightly oil CNS container
100–150
perforated
100–150
perforated
20 mm CNS
8-14 kg
16-28 kg
6-12 kg
14-24 kg
30 pcs.
60 pcs.
40 mm granite
2 kg
4 kg
20 mm CNS
20 pcs.
40 pcs.
Potato gratin
cooked au point,
watch bulk
wrap potatoes in foil,
lay on bed of salt
make sure slices are of equal thickness,
40 mm granite
30 port.
60 port.
Potatoes Macaire
frozen product
20 mm granite
40 pcs.
80 pcs.
Vacuum cooked
Potatoes
Rice
quartered, shaped
Grid
4-4,5 kg
8-9 kg
65 mm unperforated
CNS
65 mm unperforated
CNS
65 mm unperforated
CNS
65 mm unperforated
CNS
65 mm unperforated
2 kg
4 kg
2 kg
4 kg
2 kg
4 kg
2 kg
4 kg
30 port.
60 port.
20 port.
40 port.
20 port.
40 port.
Scrambled egg
Quiche
Boiled potatoes
Jacket potatoes
Dumplings
Roast potatoes
Potatoes in foil
Wild rice
Rice pudding
Pasta
(reheating)
Canneloni
long grain, stock – water:
ratio 2:1, soaking shortens cooking time
ratio 3:1,
shortened cooking time
3 parts milk, 1 part round grain rice,
cinnamon stick, sugar, vanilla
spaghetti, noodles, tagliatelle etc.
cover evenly with sauce
Lasagne
Pasta soufflé
65 mm unperforated
CNS
40 mm or
65 mm granite
blend egg mixture in well
CT - core temperature.
- 54 -
Please note that quantities given always refer to a full load. In certain instances reducing the load can improve food quality. Foods are natural products, cooking times and temperatures are intended as guides and should, if necessary, be adjusted to suit the individual product.
Cooking process
1st Step
100 °
12-15 Min.
90 °
6-8 Min.
85 °
30 Min.
85 °
30 Min.
90 °
20 Min.
100 °
12 Min.
150 °
10 Min.
100 °
30-35 Min.
100-130 °
45-50 Min.
100 °
25 Min.
230 °
15 Min.
180 °
45-50 Min.
150 °
40 Min.
200-220 °
15-18 Min.
100 °
30 Min.
100 °
25 Min.
100 °
45 Min.
90-100 °
35-40 Min.
100 °
10 Min.
150 °
30-35 Min.
150 °
40 Min.
150 °
35 Min.
2nd Step
175 °
10 Min.
180 °
10 Min.
170 °
10 Min.
170 °
5 Min.
Approx. loading capacity
3rd Step
6x1/1
6x2/1
10x1/1
10x2/1
20x1/1
20x2/1
300 pcs.
600 pcs.
500 pcs.
1000 pcs.
2000 pcs.
60 pcs.
120 pcs.
100 pcs.
200 pcs.
400 pcs.
12 Litre
24 Litre
20 Litre
40 Litre
80 Litre
ca. 15 Litre
30 Litre
30 Litre
60 Litre
20 Litre
12 Litre
24 Litre
20 Litre
40 Litre
80 Litre
12 Litre
24 Litre
20 Litre
40 Litre
80 Litre
60 pcs.
120 pcs.
100 pcs.
200 pcs.
400 pcs.
24 kg
48 kg
42 kg
18 kg
36 kg
36 kg
180 pcs.
360 pcs.
300 pcs.
80-90
kg
60-72
kg
600 pcs.
160-180
kg
120-154
kg
1200 pcs.
12 kg
24 kg
20 kg
40 kg
80 kg
120 pcs.
240 pcs.
200 pcs.
400 pcs.
800 pcs.
90 port.
180 port.
150 port.
300 port.
600 port.
240 pcs.
480 pcs.
400 pcs.
800 pcs.
1600 pcs.
20-25 kg
40-50kg
40-50 kg
90 kg
180 kg
6 kg
12 kg
10 kg
20 kg
40 kg
6 kg
12 kg
10 kg
20 kg
40 kg
6 kg
12 kg
10 kg
20 kg
40 kg
6 kg
12 kg
10 kg
20 kg
40 kg
90 port.
180 port.
150 port.
300 port.
600 port.
60 port.
120 port.
100 port.
200 port.
400 port.
60 port.
120 port.
100 port.
200 port.
400 port.
- 55 -
Leistungsbeispiele Backwaren, Brot, Brötchen, Dessert 1
Food
Hints
Apple strudel
(Strudel dough
Frozen
apple turnovers
Sponge base
(Swiss rolls)
Sponge base
Ring
Flaky pastry,
pies, fleurons
Flaky pastry
tartlets - fresh
Puff pastries filled
(with cheese etc.)
Tray cakes
brush with milk, egg or sugar-water
Christmas stollen
line tins well
Croissants – fresh
cook "Vario-Steam" 34 °C,
Compote
cut fruit up evenly,
leave to firm after steaming
Cut or shape
apples, pears etc.
frozen fruit, raspberries, strawberries,
blackberries, in serving dish
Ø 10–12 cm, e.g. pears,
filling volume 1 litre
line tins
(foil or baking paper)
darioles, cocottes, timbales etc.
Fruit garnishes
Hot fruit
Fruit conserves
(jars)
Cabinet pudding
Crème caramel
(glasses)
Suitable
GN container/grid
Baking and roasting tray
or perforated aluminium
Baking and roasting tray
20 mm perforated alu.
20 mm granite
brush with liaison if desired
preheat
⁄
load per container
2
⁄1
pre
haeting
1
1
2 pcs.
4 pcs.
10 pcs.
20 pcs.
1 kg
2 kg
Ø 26 cm, every 2nd rack
Baking and roasting tray 2 shapes
4 shapes
brush carefully with egg,
Baking and roasting tray Dez 15
or perforated aluminium
pcs.
Baking and roasting tray
acc.
or perforated aluminium to size
Baking and roasting tray 12 pcs.
or perforated aluminiumt
20 mm or
30 port.
40 mm
Baking and roasting tray
2 kg
24-30
pcs.
acc.
to size
24 pcs.
every 2nd rack
evtl. mit Ei bestreichen
every 2nd rack
CT - core temperature.
- 56 -
60 port.
4 kg
Baking and roasting tray
or perforated aluminium
65 mm unperforated
12 pcs.
24 pcs.
30 port.
60 port.
20 mm
30 pcs.
60 pcs.
Grid
15 pcs.
30 pcs.
Grid or
20 mm
Grid
10 pcs.
20 pcs.
4 pcs.
8 pcs.
Grid or
20 mm
40 pcs.
80 pcs.
Please note that quantities given always refer to a full load. In certain instances reducing the load can improve food quality. Foods are natural products, cooking times and temperatures are intended as guides and should, if necessary, be adjusted to suit the individual product.
Cooking process
1st Step
170 °
40-50 Min.
170 °
20 Min.
180 °
12 Min.
170-180 °
30-40 Min.
185 °
7 Min.
170 °
7 Min.
170 °
20-25 Min.
160 °
35-40 Min.
160 °
55 Min.
170 °
15-20 Min.
100 °
20-25 Min.
100 °
6-8 Min.
80-90 °
4-6 Min.
100 °
50-60 Min.
90 °
45 Min.
85 °
35 Min.
2nd Step
185 °
10 Min.
170 °
10 Min.
Approx. loading capacity
3rd Step
6x1/1
6x2/1
10x1/1
10x2/1
20x1/1
20x2/1
6 pcs.
12 pcs.
10 pcs.
20 pcs.
40 pcs.
60 pcs.
120 pcs.
100 pcs.
200 pcs.
400 pcs.
6 kg
12 kg
10 kg
20 kg
40 kg
6 shapes
12 shapes
10 shapes
20 shapes
40 shapes
45 pcs.
90 pcs.
75 pcs.
150 pcs.
300 pcs.
72 pcs.
144 pcs.
120 pcs.
240 pcs.
480 pcs.
90 port.
180 port.
150 port.
300 port.
600 port.
6 kg
12 kg
10 kg
20 kg
40 kg
36 pcs.
72 pcs.
60 pcs.
120 pcs.
240 pcs.
90 port.
180 port.
150 port.
300 port.
600 port.
180 pcs.
360 pcs.
300 pcs.
600 pcs.
1200 pcs.
90 pcs.
180 pcs.
150 pcs.
300 pcs.
600 pcs.
30 pcs.
60 pcs.
50 pcs.
100 pcs.
200 pcs.
12 pcs.
24 pcs.
20 pcs.
40 pcs.
80 pcs.
120 pcs.
240 pcs.
200 pcs.
400 pcs.
800 pcs.
- 57 -
Sample applications: Pasty, bread, rolls, desserts 2
Food
Hints
Yeast cakes
every 2nd rack
Yeast plaits
500 g
Cheesecake
Marble cake
Suitable
GN container/grid
20 mm granite or
Baking and roasting tray
20 mm granite
or perforated aluminium
Ø 16 cm Ring
every 2nd rack
grease tins carefully,
cut top after baking for 10 minutes
Mixed-grain bread
Short pastry and
piped biscuits
Danish pastries
make sure thickness is even
baking temperature depends on filling
Madeira-type cake
tins on grids
Savarin
butter and flour tins
Stollen
approx. 200 g
Streusel cake
Viennese-style
sponge
Rolls
spread mix evenly
Ø 26 cm flan ring
frozen
White bread
tin (700 g)
Crisp up baguettes,
rolls, day goods
Toast
every 2nd rack
Load per container
2
⁄
⁄1
pre
haeting
1
1
2 kg
4 kg
2 pcs.
4 pcs.
40 port.
80 port.
Grid or
4 shapes
Baking and roasting tray
20 mm granite
3 pcs.
or perforated aluminium
20 mm granite
24 pcs.
Baking and roasting tray
Baking and roasting tray 10 pcs.
or perforated aluminium
Grid
4 pcs.
8 shapes
6 pcs.
48 pcs.
20 pcs.
8 pcs.
Grid
10 pcs.
20 pcs.
light mix
Baking and roasting tray
4 heads
8 heads
spread crumble evenly
20 mm
granite
20 mm granite or
Baking and roasting tray
Perforated aluminium
Baking and roasting tray
20 mm granite
Baking and roasting tray
Baking and roasting tray
or perforated aluminium
Grid
40 port.
80 port.
15 pcs.
30 pcs.
4 pcs.
8 pcs.
10-12
pcs.
15-18
pcs.
4 kg
20-24
pcs.
30-36
pcs.
8 kg
12 pcs.
24 pcs.
30 port.
60 port.
frozen portions, approx. 45-50 g
butter lightly if desired
Vacuum cooked fruit add wine, liqueur etc.
Grid
Cinnamon whirls
cook "Variosteam" 30 °C
Plum cake
Yeast dough approx. 5mm thick/prove
CT - core temperature.
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20 mm granite or.
Baking and roasting tray
20 mm granite or.
Baking and roasting tray
Please note that quantities given always refer to a full load. In certain instances reducing the load can improve food quality. Foods are natural products, cooking times and temperatures are intended as guides and should, if necessary, be adjusted to suit the individual product.
Cooking process
1st Step
175 °
5 Min.
175 °
5 Min.
160 °
50-60 Min.
160 °
45 Min.
160-180 °
75-85 Min.
175 °
12 Min.
170-180 °
16-18 Min.
160-180 °
40-60 Min.
190 °
10-12 Min.
160 °
50-70 Min.
160-180 °
30-35 Min.
160 °
35 Min.
140 °
5 Min.
140 °
5 Min.
160-180 °
10 Min.
250 °
5 Min.
80-100 °
20-30 Min.
175 °
15 Min.
160 °
35 Min.
Approx. loading capacity
2nd Step
175 °
25 Min.
175 °
30 Min.
170 °
10 Min.
170 °
30-35 Min.
6x1/1
6x2/1
10x1/1
10x2/1
20x1/1
20x2/1
6 kg
12 kg
10 kg
20 kg
40 kg
6 pcs.
12 pcs.
10 pcs.
20 pcs.
40 pcs.
120 port.
240 port.
200 port.
400 port.
800 port.
12 shapes
24 shapes
20 shapes
40 shapes
80 shapes
9 pcs.
18 pcs.
15 pcs.
30 pcs.
60 pcs.
144 pcs.
288 pcs.
240 pcs.
480 pcs.
960 pcs.
60 pcs.
120 pcs.
100 pcs.
200 pcs.
400 pcs.
12 pcs.
24 pcs.
20 pcs.
40 pcs.
80 pcs.
30 pcs.
60 pcs.
50 pcs.
100 pcs.
200 pcs.
12 heads
24 heads
20 heads
40 heads
80 heads
120 port.
240 port.
200 port.
400 port.
800 port.
45 pcs.
90 pcs.
75 pcs.
150 pcs.
300 pcs.
12 pcs.
24 pcs.
20 pcs.
40 pcs.
80 pcs.
60 pcs.
120 pcs.
100 pcs.
200 pcs.
400 pcs.
108 pcs.
216 pcs.
180 pcs.
360 pcs.
720 pcs.
24 kg
48 kg
40 kg
80 kg
160 kg
36 pcs.
72 pcs.
60 pcs.
120 pcs.
240 pcs.
90 port.
180 port.
150 port.
300 port.
600 port.
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UK
RATIONAL International
80.01.072 · V-01 · MediaDesign and Services · Sf · 03/04